Hi, I am Lilly Mathuse. Made this last winter when my kid was sick and I needed something that would actually get eaten. It is cosy, forgiving and, yes, proper comfort food. It turns simple storecupboard ingredients into something warm and filling without any drama. Honest moment: I use frozen veg more than I should. No shame.
It is also an easy crock pot chicken soup I reach for when I need hands off cooking. You just throw things in, go about your day and come back to a pot that smells like home. The wild rice keeps a bit of bite and helps thicken the broth so you do not need cream to make it silky.
Leftovers are better, by the way. All the flavours get to know each other and it tastes even better the next day. Proper magic. Actually, scratch that last bit. It is not just about convenience. This recipe is tied up with memory and family, and it feeds the sort of small, ordinary moments that matter.
Into a 6-quart slow cooker, add 1 pound chicken breasts, 1 minced small onion, 2 thinly sliced carrots, 2 thinly sliced celery stalks, 2 minced garlic cloves, ½ teaspoon dried thyme, ¼ teaspoon dried ground sage, 1 small pinch crushed dried rosemary, 1 large or 2 small bay leaves, 1 ½ teaspoons salt, ½ teaspoon black pepper, 2 tablespoons butter, and ¾ cup wild rice-brown rice blend.
Pour in 6 cups chicken stock and stir to combine.
Cover with a lid and cook on low for 4 hours or until the chicken breasts are cooked through.
Remove the chicken from the soup and shred it, using 2 forks to pull the meat apart.
Stir the shredded chicken back into the soup.
Serve hot and enjoy!
Keep it simple. A six quart slow cooker is my secret weapon for even heat and total hands off cooking. If you do not have one, you can use a big heavy pot on the hob, but it needs watching more.
Other basics: a sharp knife, a sturdy cutting board, measuring cups and spoons, a garlic press or your favourite clumsy mincing method, and a ladle for serving. Two forks are perfect for shredding the chicken. I also keep a thermometer handy to check the chicken is done without guessing.
Use a wild rice blend. It keeps some chew and releases starch slowly so the stock thickens without flour or cream. I hate regular rice in soup because it goes mushy, so this is my go to trick.
Brown the butter a touch before adding it. It gives a little toasty note that makes the whole pot taste deeper. One time I got distracted by Muffin barking at the fence and discovered this accidentally. It is a small thing but it changes the vibe from simple to thoughtful.
Season as you go. Put in some salt early so the veg and chicken soak it up, then taste and adjust at the end. And always taste it. Always. Learned that the hard way.
Cut veg into even slices so everything softens at the same time. Let the soup rest for ten minutes off the heat before serving so it thickens a touch and the flavours settle. Patience, I know, but worth it.
Add diced zucchini or a handful of spinach at the end for a green boost. The spinach wilts quickly and hides easily if you have a picky eater. It keeps the bowl feeling lighter while still cosy and filling.
Stir in some diced jalapeo or a pinch of cayenne at the start for warmth that cuts through the creaminess. It is perfect on a wet, cold night when you need something with a little attitude. It does transform the best chicken soup recipe into something more exciting, so start light and build.
Swap half the chicken for sliced cremini or shiitake mushrooms and sauté them first. They add umami and a meaty texture if you are trying to use less meat that week.
Crusty sourdough soaks up the broth and adds that crunchy then soft bite that I love. A simple green salad with lemon vinaigrette cuts through the richness and makes the meal feel balanced. It is a nice option when you want a cozy winter meal that does not leave you wading in heaviness.
For a child win, try a dollop of sour cream or yoghurt on top that they can swirl in like painting. For a fuss free supper, serve in mugs for sipping while cartoons play in the background.
No slow cooker is fine. Use a large pot, simmer gently for about an hour, and keep an eye on the rice so it does not stick. Add extra stock if it thickens too much. I did this once when my slow cooker broke and it worked, though it was more hands on.
Yes. Lean chicken, veg and whole grains like wild rice give protein and fibre without piling on calories. Use low sodium stock and a little less butter if you want it lighter.
It really is mostly dump and go, but a quick chop of the veg makes a big difference to texture. If you skip that, you get odd sizes, which Ellie calls lazy soup and refuses to eat.
Try sourdough, cheese biscuits or a crisp apple and walnut salad. The contrast in texture and brightness keeps the meal from feeling too heavy and makes everyone at the table happier.
Yes. Swap butter for oil, pick low sodium stock and make sure your rice blend is gluten free if you need that. I have a neighbour who loved the adapted version and asked for the recipe, so it works.
Make dinner simple with this Slow-Cooker Chicken & Wild Rice Soup recipe. It’s healthy, delicious and no-fuss. Made it? Let us know! Tag @cookmerecipes on Instagram and hashtag it #cookmerecipes
